I made this Slow Cooker Pineapple Pork so juicy pork soaks up bright pineapple flavor, and it fits perfectly among Pork Recipes For Kids when you want something to serve over rice.

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I never thought pork could sing until I tried this Tender Pineapple Pork. Big chunks of boneless pork shoulder get sweet and tangy from pineapple chunks with juice, and the flavors turn almost unexpected, like a trick you want to repeat.

I love that it feels fancy but is shockingly simple, and there’s a kind of sticky brightness that makes people reach for seconds even when they said they were full. Keep it as the star on your table, it starts conversations.

It is totally one of those Slow Cooker Meals Pork recipes I keep coming back to.

Ingredients

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Pork shoulder: fatty, full of protein, turns tender and shreddable after long low heat.
Pineapple chunks with juice: adds bright sweetness and acidity, gives natural tenderizing enzymes.
Soy sauce: salty umami, brings depth and balances the sweet notes, watch sodium.
Brown sugar: melts into sticky glaze, adds caramel like sweetness and nice mouthfeel.
Garlic: sharp aromatics, small amount goes a long way, boosts savory flavor.
Yellow onion: gives sweet mellow depth as it slowly softens and almost melts.
Cornstarch and water: thickens the sauce to cling to pork, no big trick.

Ingredient Quantities

3 to 4 lb boneless pork shoulder (pork butt)

1 20 oz can pineapple chunks with juice

1/2 cup low sodium soy sauce

1/3 cup packed brown sugar

1/4 cup ketchup

2 tbsp rice vinegar or apple cider vinegar

3 cloves garlic, minced

1 small yellow onion, thinly sliced

1 tsp kosher salt

1/2 tsp ground black pepper

1 tbsp cornstarch

2 tbsp water

1 tbsp sesame oil optional

1/4 tsp crushed red pepper flakes or sriracha optional

2 green onions, thinly sliced optional

Fresh cilantro for serving optional

Cooked rice for serving optional

How to Make this

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1. Trim any big chunks of fat from the pork shoulder, pat it dry, season all over with the 1 tsp kosher salt and 1/2 tsp black pepper. If you want more flavor, sear the pork in a hot skillet 2 to 3 minutes per side with a little oil, but you can skip this if you’re rushed.

2. Lay the thinly sliced onion in the bottom of the slow cooker and put the seasoned pork on top.

3. In a bowl mix the entire 20 oz can pineapple chunks with juice, 1/2 cup low sodium soy sauce, 1/3 cup packed brown sugar, 1/4 cup ketchup, 2 tbsp rice vinegar (or apple cider vinegar), and the 3 cloves minced garlic. Stir in 1 tbsp sesame oil and 1/4 tsp crushed red pepper flakes or a squirt of sriracha if you like heat.

4. Pour that sauce all over the pork, scraping the bowl so you get all the juices and pineapple pieces in the cooker.

5. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the pork is falling-apart tender.

6. Carefully remove the pork to a cutting board, shred with two forks, and skim off any excess fat from the cooking liquid if there’s a lot. Return the shredded pork to the slow cooker and stir to combine with the pineapple and sauce.

7. Mix 1 tbsp cornstarch with 2 tbsp water to make a slurry, then stir it into the slow cooker. Turn the cooker to high and let it thicken for 10 to 15 minutes, stirring once or twice. If the sauce gets too thick add a splash of water, if it’s too thin let it cook a bit longer.

8. Taste and adjust salt or heat if needed, then serve the pineapple pork over cooked rice. Sprinkle with thinly sliced green onions and fresh cilantro if using. Enjoy, it’s gonna be so good with rice or your favorite sides.

Equipment Needed

1. Slow cooker (4 to 6 qt Crock-Pot)
2. Large skillet (optional if you wanna sear the pork)
3. Cutting board (large, sturdy)
4. Chef’s knife
5. Measuring cups and measuring spoons
6. Large mixing bowl and a wooden spoon or spatula
7. Can opener
8. Two forks or tongs for shredding, plus a slotted spoon or ladle to skim/scoop sauce

FAQ

Q: How long should I cook the pork in the slow cooker?

For a 3 to 4 lb pork shoulder cook on LOW for about 8 to 10 hours or on HIGH for 4 to 5 hours, until it pulls apart easily. If you want a true pulled-pork texture aim for an internal temp around 195 to 205°F. Searing the roast for a few minutes per side first adds more flavor, but its optional.

Q: Can I use fresh pineapple instead of canned?

Yes, but be careful. Fresh pineapple has an enzyme called bromelain that can over-tenderize meat if it cooks too long, making it mushy. Add fresh pineapple in the last 1 to 2 hours of cooking, or use canned (which is pasteurized so the enzyme is inactive) for the whole cook time.

Q: How do I thicken the sauce so it clings to the pork?

Make the cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water), stir it smooth, then pour into the slow cooker near the end and switch to HIGH with the lid off for 15 to 30 minutes. Or scoop some sauce into a skillet and reduce it until syrupy, then toss the shredded pork in it. Dont add the slurry while the liquid is boiling hard or you'll get lumps.

Q: Can I make this ahead, and how long will leftovers keep?

Absolutely. Store in an airtight container in the fridge for 3 to 4 days. This freezes well too up to about 3 months. Thaw overnight in the fridge and reheat gently on the stove with a splash of water or extra sauce so it doesnt dry out.

Q: Why did my pork come out dry or tough?

Usually that means it was undercooked for too short a time or cooked too hot. Pork shoulder needs time to break down collagen, so low and slow is best. Also dont trim off all the fat before cooking, and make sure there is some sauce or liquid in the cooker.

Q: Can I change the sweetness, salt, or use substitutions?

Yep. Cut the brown sugar if you want less sweet, or swap honey or maple. Use low sodium soy or tamari for gluten free, or coconut aminos. Add sriracha or red pepper flakes if you want heat. Taste the sauce before serving and adjust, its forgiving.

Tender Pineapple Pork In A Slow Cooker Recipe Substitutions and Variations

Pork shoulder: swap for boneless pork loin if you want a leaner roast — cook less time and add a bit more liquid, or use bone-in pork shoulder for extra flavor and richness.
Pineapple chunks with juice: use fresh pineapple plus 1/2 to 3/4 cup pineapple juice, or a can of crushed pineapple (with juice) if you prefer a saucier result.
Low sodium soy sauce: replace with tamari for a gluten free option, or coconut aminos for a slightly sweeter, lower sodium swap.
Cornstarch: sub with arrowroot powder 1:1 for a clear glossy finish, or make a flour slurry (equal parts flour and water) if you don’t have starches on hand.

Pro Tips

– Sear if you can, but don’t stress if you skip it. Browning the pork for 2 to 3 minutes per side adds real flavor, but if you’re rushed just toss it in the cooker and plan for a longer low cook so flavors still penetrate.

– Protect the pineapple chunks. Puree a portion of the canned pineapple and add that to the sauce for body and tang, then reserve the chunk pieces and stir them in near the end so they stay firm and not totally mushy.

– Skim and chill fat for easy cleanup. After cooking, spoon off big globs while hot, or put the cooking liquid in the fridge for 30–60 minutes so the fat solidifies and lifts off. That makes the final sauce cleaner and less greasy.

– Thicken smartly and taste as you go. Make the cornstarch slurry cold and mix it in slowly, let it simmer until glossy. If it gets too thick, add a splash of reserved pineapple juice or water, if too thin, let it reduce a bit longer. Finish with a squeeze of acid or extra heat to brighten everything up.

Tender Pineapple Pork In A Slow Cooker Recipe

Recipe by James Level

0.0 from 0 votes

I made this Slow Cooker Pineapple Pork so juicy pork soaks up bright pineapple flavor, and it fits perfectly among Pork Recipes For Kids when you want something to serve over rice.

Servings

servings

Calories

814

kcal

Equipment: 1. Slow cooker (4 to 6 qt Crock-Pot)
2. Large skillet (optional if you wanna sear the pork)
3. Cutting board (large, sturdy)
4. Chef’s knife
5. Measuring cups and measuring spoons
6. Large mixing bowl and a wooden spoon or spatula
7. Can opener
8. Two forks or tongs for shredding, plus a slotted spoon or ladle to skim/scoop sauce

Ingredients

3 to 4 lb boneless pork shoulder (pork butt)
1 20 oz can pineapple chunks with juice
1/2 cup low sodium soy sauce
1/3 cup packed brown sugar
1/4 cup ketchup
2 tbsp rice vinegar or apple cider vinegar
3 cloves garlic, minced
1 small yellow onion, thinly sliced
1 tsp kosher salt
1/2 tsp ground black pepper
1 tbsp cornstarch
2 tbsp water
1 tbsp sesame oil optional
1/4 tsp crushed red pepper flakes or sriracha optional
2 green onions, thinly sliced optional
Fresh cilantro for serving optional
Cooked rice for serving optional

Directions

Trim any big chunks of fat from the pork shoulder, pat it dry, season all over with the 1 tsp kosher salt and 1/2 tsp black pepper. If you want more flavor, sear the pork in a hot skillet 2 to 3 minutes per side with a little oil, but you can skip this if you're rushed.
Lay the thinly sliced onion in the bottom of the slow cooker and put the seasoned pork on top.
In a bowl mix the entire 20 oz can pineapple chunks with juice, 1/2 cup low sodium soy sauce, 1/3 cup packed brown sugar, 1/4 cup ketchup, 2 tbsp rice vinegar (or apple cider vinegar), and the 3 cloves minced garlic. Stir in 1 tbsp sesame oil and 1/4 tsp crushed red pepper flakes or a squirt of sriracha if you like heat.
Pour that sauce all over the pork, scraping the bowl so you get all the juices and pineapple pieces in the cooker.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the pork is falling-apart tender.
Carefully remove the pork to a cutting board, shred with two forks, and skim off any excess fat from the cooking liquid if there's a lot. Return the shredded pork to the slow cooker and stir to combine with the pineapple and sauce.
Mix 1 tbsp cornstarch with 2 tbsp water to make a slurry, then stir it into the slow cooker. Turn the cooker to high and let it thicken for 10 to 15 minutes, stirring once or twice. If the sauce gets too thick add a splash of water, if it's too thin let it cook a bit longer.
Taste and adjust salt or heat if needed, then serve the pineapple pork over cooked rice. Sprinkle with thinly sliced green onions and fresh cilantro if using. Enjoy, it's gonna be so good with rice or your favorite sides.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 404g
Total number of serves: 6
Calories: 814kcal
Fat: 55.3g
Saturated Fat: 18g
Trans Fat: 0.5g
Polyunsaturated: 6g
Monounsaturated: 28g
Cholesterol: 185mg
Sodium: 983mg
Potassium: 897mg
Carbohydrates: 28.3g
Fiber: 1.8g
Sugar: 23.2g
Protein: 53.5g
Vitamin A: 150IU
Vitamin C: 28mg
Calcium: 47mg
Iron: 3.1mg

Tender Pineapple Pork In A Slow Cooker Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Tender Pineapple Pork In A Slow Cooker Recipe Substitutions and Variations

Pro Tips